1lbBest-quality small shrimp (about 40 pieces)peeled, deveined and cut into thin pieces
2cupFresh lime juice
2/3cupchopped,peeled jicama (1 ¼-inch pieces)
1Young coconutsoft flesh scraped from inside the shell and cut into small pieces
1/4cupRed onionfinely chopped
2Serrano chilies stemmed and roughly chopped
Salt to taste
Place the shrimp in a large mixing bowl. Add 1 ½ cups lime juice. The shrimp should float freely in the juice. If not, add more juice.
Cover and refrigerate until the shrimp are “cooked” –anywhere from 20 minutes to one hour. You will see the shrimp have cooked in the lime juice and are now pink! Any longer and it will toughen. Drain.
Stir in the jicama, fresh coconut and red onion and 1/3 cup fresh lime juice. Set aside.
In a blender, combine the coconut milk, cilantro. serranos and sugar. Blend until smooth. Add to the shrimp bowl and stir to combine. Taste and add salt as needed.